Fugly Favas

From Jenny Also Cooks

I have wanted to cook with fresh fava beans for a few years, and finally came across them when they were in season. They are fugly little pod creatures that take a little preparation before you can actually eat them. You don't eat these furry fibrous pods, but open them up and remove the beans inside.

From Jenny Also Cooks

Still can't eat them. The husks are too hard here, but they look like lima beans. At this point I boiled them for 6 minutes.

From Jenny Also Cooks

6 minutes was 1-2 minutes too long. Several got mashed as I removed them from their skins, but I was also in the weeds, my garlic was burning, and my pasta was already cooked. Next time I'd completely prepared the fava beans before doing the other steps on my recipe.

From Jenny Also Cooks

I didn't really have a recipe for this. I had mustard greens growing in the garden that I wanted to use, as well as some basil I needed to thin down. I sauteed some garlic in olive oil and cooked the greens, added the favas, added some lemon juice and the pasta, and tossed with some parmesan and thin ribbons of basil.